Elderflower Jelly

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	3 mins
Total Time	1 d 13 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

15 elderflower umbels, fully bloomed
1 liter water
15 g citric acid
1 packet preserving sugar (2: )

Instructions

Mix the water with the citric acid in a large bowl. Only remove the coarse stems from the elderflower, do not wash and add to the citric acid water. Let it steep for 24 - 36 hours, stir once if necessary.
After the steeping time, filter the brew through a dense tea towel that is placed in a household sieve. Any animals that may be present also remain in it.
Measure 900 ml of this filtrate and place in a sufficiently large saucepan. Add the preserving sugar and bring to the boil while stirring. Let it simmer for at least 3 minutes - see also instructions on the package.
Then immediately pour into jars rinsed with hot water and close tightly. I don`t put the jars on the lid so that nothing spills out - the vacuum forms by itself when it cools.
The jelly tastes slightly tart and bitter like elderflower and nothing else.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.